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COPYRIGHT deposit: 



. . THE . . 

NORDHOFF GUILD 
COOK BOOK 



Sold for the Benefit of the 

•Rational Ibomoeopatbic Iboapttal 




washington 
Press cf McGill & Wallace 
ii07 e street 



THE LIBRARY «F 

CONGRESS, 
Two CO'rlES Receives 

APR. tO 11902 

C0Kvnl*#"(T ENTRY 

CLASS C^XXO, No. 

^ / i d • 

COPY a 



Copyrighted, 1902, by 
The Nordhoff Guild. 



PREFACE 



MANY REQUESTS HAVING BEEN MADE THE 
MEMBERS OF THE NORDHOFF GUILD FOR 
THEIR RECIPES, GREAT PLEASURE IS TAKEN 
IN PRESENTING THEM FOR THE BENEFIT OF 
THE NATIONAL HOMOEOPATHIC HOSPITAL. 

THE MATERIAL IS NOT COMPREHENSIVE IN 
ANY DEGREE, AND NO CLAIM IS MADE THAT 
ALL THE RECIPES ARE ORIGINAL, BUT AS EACH 
ONE HAS BEEN A FAVORITE IN SOME HOUSE- 
HOLD OF OUR ORGANIZATION, A JUSTIFIABLE 
CONFIDENCE IS EXPRESSED IN GIVING THEM 
JN THIS FORM FOR THE USE OF OUR FRIENDS 
AND THE GENERAL PUBLIC. 



Weights and Measures 



Four teaspoonfuls of liquid One tablespoonful 

Four tablespoonfuls of liquid . . . One half gill, or one wine glassful 

Two tablespoonfuls of liquid One ounce 

One cup, medium size One half pint 

One pint sifted flour One half pound 

Two cups granulated sugar One pound 

Two and a half cups pulverized sugar One pound 

One tablespoonful butter One ounce 

One cup butter One half pound 

Butter size of an egg Two ounces 



SOUPS. 



SOUP STOCK. 

One-half shin of beef, one pound of knuckle of veal 
(optional), two large onions, one carrot, one small tur- 
nip, some parsley and celery tops, one-half teaspoonful 
Worcestershire sauce. Brown meat and vegetables (but 
not the greens) in butter, add three quarts of cold water, 
salt, red pepper to taste, and a lump of sugar browned 
in iron spoon over the fire. Reduce one-half by slow 
boiling — say four hours — and strain through sieve. 

BLACK BEAN SOUP. 

Soak one pint of beans over night. Next morning 
drain the water off, cover with cold water, bring to the 
boiling point and drain again. To a pint of beans add 
two quarts of water and simmer gently for one hour. 
Then add an onion with half a dozen cloves stuck in it, 
one bay leaf and one teaspoonful of celery salt. Cook 
slowly another hour and press through a sieve ; add one 
tablespoonful of butter, return the mixture to the fire, 
and if too thick add a little boiling water ; add salt and 
pepper to taste. Cut two hard boiled eggs and one 
lemon into slices, put into tureen with one tablespoonful 
of chopped parsley, pour the boiling soup over them 
and serve with croutons. 



6 



CORN SOUP. 

Drain the liquor from a can of cornlet or corn. Add 
to the corn one pint of boiling water, and let it simmer 
for fifteen minutes. Put one pint of milk and a small 
slice of onion in a double boiler to scald and add the 
corn. Strain through a fine sieve. Return the mixture 
to the boiler, add two tablespoonfuls of butter and two 
tablespoonfuls of flour which have been well blended. 
Season with salt and pepper to taste, boil ten minutes 
and serve at once. The onion may be omitted. 

CREAM OF CELERY SOUP. 

Take three heads of celery, wash and cut into small 
pieces. Cover with one quart of water and cook slowly 
one hour, then press through a colander. Put one 
quart of milk on to boil in a double boiler and add the 
celery. Rub together three tablespoonfuls of butter and 
three of flour, add to the boiling soup, and stir constantly 
until thick and smooth. Add a teaspoonful and a half 
of salt and a dash of pepper and serve at once. 

POTATO SOUP. 

Peel and slice one dozen potatoes and boil fifteen 
minutes. Drain off the water and return the potatoes to 
the fire with two quarts of cold water, half an onion 
minced, sprig of parsley, one bay leaf and one stalk of 
celery. Boil for an hour, then rub through the colan- 
der, and return the strained contents of the soup pot to 



7 



the fire. Bring to a boil, and stir in one tablespoonful 
butter rubbed smooth with one tablespoonful flour. 
Season with salt and pepper and pour into the tureen, 
then add one cup of milk which has been heated in a 
separate vessel. 

PARKER HOUSE (BOSTON) TOMATO SOUP, 

Three pints of good beef stock, half a carrot, half a 
turnip, one small onion, one quart tomatoes. Peel and 
cut vegetables in pieces, boil all together one hour, strain 
through colander. Put two and a half ounces butter in 
a pan, heat till light brown, take off fire and add one- 
and a half tablespoonfuls flour ; while hot mix well, stir- 
ring into this one cup of the soup. Then return all to 
the soup, boil and skim five minutes. 

TOMATO SOUP. 

Slice three onions and fry in butter till a rich brown, 
then add six tablespoonfuls cornstarch, salt and pepper 
(both cayenne and black), to taste. Add these to one 
peck ripe tomatoes cut in small pieces ; boil all together 
till very soft then strain through coarse sieve. Season 
with cloves and allspice and add one cup brown sugar. 
Then add two quarts water and again bring to a boil 
and can while hot. This will keep all winter. 



8 



F=ISH. 

BAKED BLUE FISH. 

Put fish in pan with a sliced lemon, two sliced onions 
and a quarter pound butter, a teaspoonful Harvey or 
Worcestershire sauce, and pepper and salt. Baste fre- 
quently. For two-pound fish, bake about thirty-five 
minutes ; when nearly done add a wine glass of sherry 
and serve this gravy poured over the fish. 

BOSTON FISH BALLS. 

Pour boiling water on one coffee-cup of finely shred- 
ded codfish and eight good sized potatoes ; boil half 
an hour. Mash while hot ; then add one egg, one table- 
spoonful butter and a little pepper. Form in balls 
and drop into boiling salt pork fat for one minute. 

CLAM CHOWDER. 

One quart clams, four large potatoes, one onion, one- 
half pound pork, one pint of milk, butter size of an egg, 
two large tablespoonfuls flour, one-half pound hard 
tack. Drain the clams ; cut the pork into dice and fry 
in butter with the onion chopped very fine. When the 
pork is brown and crisp stir in the flour, and as it 
thickens add the milk and water until you have a 
quart. In the meantime, have the potatoes sliced and 
boiling slowly in a quart of water ; then add the thick- 



9 



ened gravy, the clams which must be chopped fine, and 
the hard tack. Season with salt and pepper and cook 
all together fifteen minutes. 

FISH CHOWDER. 

Four pounds haddock, five medium sized potatoes, one 
onion, two quarts milk, salt, pepper, and butter to taste. 
Clean and cut fish into pieces ; slice potatoes and onions, 
add to fish, and cover with hot water. Cook until ten- 
der. Heat milk, butter, pepper and salt in a separate 
saucepan, and pour over the fish when ready to serve. 
Lay Boston crackers over the top. This will serve 
twelve people. 

COURT BOUILLON. 

Into a porcelain or granite kettle, put a small piece of 
butter with a tablespoonful of flour, which let brown. 
Add a little chopped onion, thyme, parsley, two whole 
cloves, a tablespoonful of Worcestershire sauce and the 
juice of a small lemon. On this lay your fish (sheep's 
head is the best for this dish), and pour over it enough 
boiling water to cover the fish. Season with pepper and 
salt to taste. Serve hot. 

SCALLOPED CLAMS. 

To one quart of clams use fourteen Boston crackers 
rolled fine. Butter the dish liberally, and put a layer 
of cracker wet with the clam liquor, then a layer of 



10 



clams seasoned with pepper and dotted with butter, and 
so on until disli is filled. Wet the top layer with milk. 
Bake one hour in a moderate oven. 

*DEVILED CRABS. 

Twelve crabs, one-half pint cream, two tablespoonfuls 
flour, quarter of a nutmeg grated, yolks of four hard- 
boiled eggs, one tablespoonful salt, one tablespoonful 
butter, one tablespoonful chopped parsley, salt and cay- 
enne to taste. Put the crabs in boiling water, add the 
salt and put the kettle over a brisk fire. Boil thirty 
minutes, drain and pick out all the meat. Put the 
cream on to boil ; rub the butter and flour together and 
add to the boiling cream ; stir and cook for two minutes. 
Take from the fire and add the crab meat, the yolks of the 
hard-boiled eggs mashed fine, the parsley, nutmeg, salt 
and cayenne. Clean the upper shells of the crabs, fill 
them with the mixture, brush over with beaten egg, 
cover with bread crumbs and put in a quick oven to 
brown. 

INDIAN TIMBALES. 

Melt two ounces butter and one ounce flour together, 
when smooth add one-half pint water. Boil a few min- 
utes and add to it a few drops of lemon juice, a dash of 
cayenne and one ounce of curry powder. Take from the 
fire, let it cool, and stir in one-half ounce of gelatine 
dissolved in a very little hot water. When it begins to 



I 



I 11 

set, stir into it any cold cooked fish flaked in small 
pieces. Put the mixture into small moulds and when 
ready to serve, garnish with sliced cucumber. 

LOBSTER A LA NEWBURG, NO. i. 

Cut the meat of one large lobster into pieces about an 
inch long. Put into saucepan with one ounce of the 
best butter, a pinch of salt, a little red pepper, and two 
or three truffles cut in small pieces, and cook five min- 
utes ; then add a wine glass of madeira wine and cook 
three minutes. Beat the yolks of three eggs, add half a 
pint of cream, stir this in gently and pan into a hot 
dish. 

LOBSTER A LA NEWBURG, NO. 2. 

Put a cup of cream, the beaten yolks of three eggs and 
two tablespoonfuls of sherry into the saucepan, and cook 
till thick as heavy cream, stirring all the time ; then 
add the meat of one large lobster, and when thoroughly 
heated through serve at once. 

CREAMED OYSTERS. 

Put one quart of oysters over fire in their own liquor 
and cook until edges curl. Take from fire and drain 
through colander. Put in double boiler one cup cream, 
when hot add one tablespoonful melted butter thickened 
with one tablespoonful flour. Cook until smooth and 
thick, then add oysters and cook five minutes. If you use 



1 



12 



milk instead of cream use more butter, it is just as 
good. I add to my oysters two or three blades of mace 
just as they are dished. Be careful that the milk is not 
boiling when you add the thickening, as it is apt to 
curdle. 

ESCALLOPED OYSTERS. 

Drain the oysters very dry. Prepare in a bowl the 
necessary amount of bread crumbs seasoned with salt, 
pepper, and a generous lump butter rubbed through 
them. Begin filling the buttered baking dish with a 
layer of oysters, salt and pepper, then a layer of bread 
crumbs, and so on until all are in, crumbs on top well 
dotted with butter. Bake one-half hour in a hot oven ; 
if the oysters are very large, a little longer, and cover 
when the top is nicely browned. 

PANNED OYSTERS. 

One quart oysters, one dozen rounds toasted bread, 
two tablespoonfuls butter, pepper and salt. Butter a 
dozen small patty pans or china " nappies ; " cut the 
rounds of toast to fit these, and lay one in the bottom of 
each, buttering them lightly and moistening each with 
oyster liquor. Fill the pans with oysters, dot with bits 
of butter, sprinkle with pepper and salt, add a little oys- 
ter liquor and cover with chopped parsley. Set in a 
steady oven until the oysters curl and serve in the 
pans. 



13 



PICKLED OYSTERS, 

Drain one gallon oysters and set the liquor aside. 
Have ready upon the stove a pot of water ; let it come 
to a boil, put in the oysters and stir them gently with a 
skimmer until the gills open and the oysters look plump 
and white. Throw them for a few moments into cold 
water, then drain through a colander. Put your liquor 
on to boil, strain it on to a tablespoonful of allspice, same 
of pepper grains, same of salt, and a few blades of mace. 
Take from the fire ; when cool, add a teacupful of vine- 
gar and pour over the oysters. They should stand 
three or four hours before they are served. 

"AUGUSTINE'S" PHILADELPHIA STEWED OYSTERS. 

Take fifty oysters, scald, and drain them through a 
colander ; melt one-half pound sweet butter, add two 
tablespoonfuls flour, simmer eight or ten minutes over 
slow fire, add the oysters with some of the strained 
liquor, one-half pint cream, salt, red pepper and a blade 
of mace. Simmer ten minutes but do not let it boil ; 
then add the yolks of three eggs with the juice of one- 
half lemon. Serve hot. 

SCALLOPED FISH. 

Boil two pounds of fresh cod in one cup of vinegar, 
three cups of water, half a cup sugar, one tablespoonful 
mustard, salt and pepper to taste. When cold, pick fine,, 
add one cup bread crumbs, three-quarters of a cup but- 



14 



ter, one cup cream and add more milk to make it moist. 
Cover with bread crumbs dotted with butter, and bake 
ten or fifteen minutes in shells or a dish. 

* SHAD ROES IN AMBUSH. 

Two shad roes, four hard boiled eggs, one cup milk, 
one tablespoonful flour, two teaspoonfuls butter, pepper 
and salt to taste. Lay the roes in boiling water and let 
them simmer for twenty minutes. Drain this off, pour 
cold water on them and let them stand in this for ten 
minutes ; then take them out and set them aside until 
wanted. Separate the boiled eggs, chop the whites 
■coarsely and rub the yolks through a sieve. Make a 
white sauce by heating the milk and thickening it with 
the butter and flour rubbed together. Mash the roes to 
pieces with the back of a spoon, stir them into half the 
white sauce, season and pour into a pudding dish. 
Mix the whites of the eggs with the rest of the sauce, 
and cover the roes with this ; strew the powdered yolks 
over the top. Cover closely and set in a hot oven for 
three minutes. 

SMELTS ON TOAST. 

Dip the smelts in lemon juice, roll in cracker dust, 
fry in hot lard until a light brown, and serve on squares 
of toast garnished with water cress and slices of lemon 



15 



ROLLED STEAK. 

Order a round steak less than an inch thick. Have 
your butcher beat it hard with the flat of his cleaver, 
and score it yourself across both ways with a sharp 
knife. Spread it thickly with a forcemeat made of 
chopped salt pork and bread crumbs, seasoned with 
pepper, salt, thyme, sweet marjoram, parsley, and a 
little finely minced onion. Roll the steak tightly and 
tie with twine. Lay it in a dripping pan half filled 
with boiling water, cover it closely and cook two hours, 
turning two or three times. Serve with the thickened 
gravy poured around it. Remove the twine before send- 
ing to table, and in carving slice across the end. 

BEEF LOAF. 

Three pounds beef and one-half pound pork — chopped 
very fine — six rolled crackers, one egg, one-half cup 
milk, one tablespoonful butter, one teaspoonful salt, one 
teaspoonful sage. Bake one and one-half hours and 
cover while baking. 

VEAL LOAF. 

Two pounds veal, one-half pound pickled pork, one 
egg well beaten, four small crackers rolled fine, one tea- 
spoonful salt, one-half teaspoonful sage, pepper to taste. 
Chop the uncooked veal and pork very fine and add to 

I 



16 



them all the other ingredients. Make into a loaf and 
bake one hour in a slow oven, having buttered it on 
top, and put one-fourth inch water in the pan. Baste 
occasionally. 

*BOUDINS. 

Put into a saucepan one gill of stock and two table- 
spoonfuls stale bread crumbs; bring to boiling point, 
add one tablespoonful butter and one pint of finely 
chopped meat. Beat two eggs without separating, take 
the mixture from the fire and stir in the eggs, then add 
one teaspoonful salt, a dash of red pepper and one table- 
spoonful chopped parsley. Put the mixture into greased 
custard cups, stand in a baking dish half filled with 
boiling water and bake twenty minutes. Serve with 
either tomato or Bechamel sauce. 

CALF'S TONGUE. 

Place the tongue in cold water to boil, add three bay 
leaves, two onions, one-half glass vinegar, some whole 
pepper and salt to taste. Boil slowly three hours. Serve 
with a sauce made of one coffee-cup soup stock thick- 
ened with one tablespoonful flour ; add a tablespoonful 
butter, a wine glass of sherry, one tablespoonful chopped 
pickles and capers, season to taste and serve very hot. 

SWEETBREADS AND MUSHROOMS. 

Parboil sweetbreads till tender, cut in pieces about 
two inches square. Cook one pint mushrooms whole in 



17 



a coffee-cupful milk, one tablespoonful butter, pepper and 
salt to taste. Make a rich cream sauce and season with 
a few drops of Parisian essence. Take out mushrooms 
one by one and strain the liquor into this sauce, then 
add mushrooms and sweetbreads. Heat all together, 
adding one tablespoonful white wine or sherry. 

HAM PATTIES. 

One pint of ground cooked ham ; mix with two parts 
of bread crumbs, moisten with milk, salt and pepper to 
taste. Put the mixture in greased gem pans, break one 
egg over each, sprinkle the top thickly with crumbs 
and bake until brown. 

CHICKEN CROQUETTES. 

Three-quarters pound chicken, salt, pepper, one table- 
spoonful lemon juice, one teaspoonful onion juice, one- 
quarter teaspoonful celery seed, a little parsley, yolks of 
two hard boiled eggs. Chop the meat rather coarsely, 
using both white and dark meat ; then add one pint 
cream sauce. For the sauce, warm two tablespoonful s 
butter in a pan with three heaping tablespoonfuls flour; 
when thoroughly mixed add gradually one pint milk, 
stirring all the time until smooth ; add to the chicken 
while hot. Take out in tablespoonfuls — while warm — on 
to a board spread with bread crumbs ; roll the croquettes 
in the crumbs into a round shape. Take two eggs and 
two tablespoonfuls water, do not beat but mix them 



IS 



thoroughly, and season with salt and pepper. Dip the 
croquettes in the egg. then roll in the crumbs again and 
fry in boiling fat. 

CHICKEN WITH RICE. 

Press boiled rice well seasonei into a square pan : 
when cold and firm, cut in slices and fry crisp and 
brown. Pile creamed chicken on the slices adding a 
little curry if liked. 

CHICKEN TERRAPIN. 

Boil one chicken and cut up without skin or fat. 
Take one pint of rich milk, one stalk of celery chopped 
fine, and a little parsley. When boiling, put in a heap- 
ing tabiesp'oonful of butter rubbed smooth with two 
tabiespoonfuls of flour to thicken. Add the chicken 
with a small can of mushrooms, and just before serving 
aid a tea cupful wine. If you use cream instead of milk, 
use less butter. 

* JELLIED CHICKEN. 

One four-pound chicken, one bay leaf, one blade of 
mace, three hard boiled eggs, one small onion, three 
whole cloves, one-quarter box gelatine, salt and per per 
to taste. Clean the chicken and out it up as for fri- 
cassee. Put it on to cook with the onion, bay leaf, 
cloves, mace and pepper. Simmer slowly until tender : 
when done cut the chicken from the bones in nice pieces, 
ejecting all the skin. Put the bones and skin back into 



19 



the kettle and simmer one hour longer. Cover the gela- 
tine with cold water and soak an hour. Add to the liquor, 
stir over the fire about one minute and strain. There 
should be about one and a half pints of liquor when done. 
The next day take all the fat from the top of the jelly, 
stand on the fire to melt, then pour into a square mould 
about one-half pint and place on the ice to harden. 
When set, put a layer of chicken on top of the jelly, then 
slices of the hard-boiled eggs, sprinkle lightly with salt 
and pepper, then more chicken, and so on until all is 
used. Now pour over this the remainder of the jelly, 
which should be cold, but still liquid. When set and 
ready to serve, garnish with parsley. 



o 0 



SHUCES. 

* BECHAMEL SAUCE. 

Put one tablespoonfui of flour and one of butter into 
a saucepan, and melt without browning ; add one gill of 
stock and one gill of cream, stir until boiling. Then 
add the yolk of one egg slightly beaten, half a tea- 
spoonful of salt and one-fourth teaspoonful pepper. 

BROWN MUSHROOM SAUCE. 

Rub together one tablespoonfui of butter and one of 
flour, add half a pint of stock. Stir until it comes to the 
boiling point, and add a half teaspoonful of salt, a salt- 
spoon of pepper, and a teaspoonful of kitchen bouquet. 
Add a can of mushrooms which have been drained, and 
leave long enough to blend so the flavor of the mush- 
rooms will be in the sauce. 

CRANBERRY FRAPPE. 

Two quarts of cranberries, one quart water, one pint 
sugar. Stew cranberries until tender. Strain, add 
sugar and freeze. This is delicious with turkey. 

* CHESTNUT SAUCE. 

One pint Spanish chestnuts, one pint stock, one large 
tablespoonfui butter, one tablespoonfui flour, salt and 
pepper to taste. Roast the chestnuts, peel, mash fine. 
Melt the butter and stir till a dark brown. Then add 
the flour, mix well ; add the stock and chestnuts, stir 
continually until it boils ; add the salt and pepper. 



21 



* CREAM SAUCE WITH MUSHROOMS. 

One tablespoonful flour, one tablespoonful butter, one- 
half pint cream or milk, one-half teaspoonful salt, two 
dashes of pepper, one cup fresh mushrooms chopped 
fine, or one can mushrooms. Melt the butter, being 
careful not to brown it ; add the flour, mix until smooth 
then add the cream or milk, stir continually until it 
boils; add salt and pepper and the mushrooms, and 
cook over boiling water ten minutes. 

CURRANT JELLY SAUCE. 

Blend a tablespoonful of cold dry mustard with four 
tablespoonfuls of currant jelly. This was a favorite re- 
cipe of the late Juliet Corson, and is a perfect sauce for 
broiled venison or any game. 

MINT SAUCE. 

Chop a bunch of mint very fine, put it in a bowl and 
rub into it a saltspoonful of salt, half as much pepper, 
and a tablespoonful of white sugar. When well mixed, 
add by degrees three tablespoonfuls of vinegar. 

* TOMATO SAUCE. 

Put one pint of stewed tomatoes in a saucepan with 
one small onion, one bay leaf, one sprig of parsley, 
one blade of mace, and simmer slowly for fifteen min- 
utes. Melt one tablespoonful of butter, add to it one 
tablespoonful of flour and mix until smooth. Press the 
tomatoes through a sieve, add them to the butter and 
flour, stir until it boils, add salt and pepper to taste. 



22 



yEGETHBLES, 

* ASPARAGUS ROLLS. 

One quart asparagus tips, nine stale breakfast rolls, 
one pint milk, four eggs, one large tablespoonful butter, 
salt and black pepper to taste. Wash the asparagus 
tips, boil fifteen minutes and drain. Cut the tops off the 
rolls, take out the crumb, then set them in the oven to 
dry. Put the milk on to boil in a double boiler ; beat 
the eggs until light, then stir them in the boiling milk 
until it begins to thicken. Add the butter, salt and 
pepper, and take from the fire. Chop the asparagus 
tips, then add them to the milk. Take the rolls from 
the oven, fill them with this mixture, put on the tops 
and serve hot. 

CAULIFLOWER AU GRATIN. 

Tie the cauliflower up in a piece of cheese cloth, 
plunge it in a pot of boiling water, and cook fast for 
from twenty minutes to half an hour. When done, cut 
the sprays apart and place them in a buttered pudding 
dish. Pour over them a cupful of drawn butter, pepper 
and salt, and sprinkle thickly with grated cheese. Set 
in a quick oven until lightly browned. 

MACARONI WITH TOMATO SAUCE. 

Break the macaroni into pieces not over an inch in 
length, and stew in hot water until tender. Drain dry, 



23 



heap in a hot dish, and pour over it a sauce made of a 
cupful of stewed tomatoes and half a cupful of stock or 
gravy, well seasoned and thickened with a teaspoonful 
of butter mixed with as much flour. Sprinkle grated 
cheese thickly over the top. 

STUFFED POTATOES. 

Select fine, large potatoes and bake until tender. Cut 
off the ends, scoop out the contents and work soft with 
butter, hot milk, pepper, salt, and if desired with a little 
grated cheese. Return the mixture to the skins, mound- 
ing it up on the open ends, and with these uppermost, 
set the potatoes in the oven for five minutes. Eat from 
the skin. 

HASHED BROWN POTATOES. 

Chop pototoes rather fine, put a tablespoonful of butter 
into a frying pan ; when hot spread the chopped potatoes 
over the bottom of the pan to the depth of an inch, press- 
ing down firmly. Dust with salt and pepper. Stand 
over a slow fire and cook until brown on under side, then 
rol Hike an omelet ; turn quickly into a heated dish and 
serve. 

SWEET POTATOES (PLANTATION STYLE). 

Parboil five medium sized potatoes, peel them, cut in 
lengthwise slices ; lay in a pudding dish, pour over them 
one-half cup of New Orleans molasses, and bake three- 
quarters of an hour. When done, put bits of butter on 
top of the slices and send to table in the pudding dish. 



24 



BAKED SQUASH. 

Boil and mash the squash, stir in two teaspoonfuls of 
butter, an egg beaten light, a quarter cupful of milk, 
and pepper and salt to taste. Fill a buttered pudding 
dish, cover with bread crumbs and bake brown. 

DEVILED TOMATOES- 

Cut fresh tomatoes into thick slices, broil on a fine 
wire gridiron, and when done lay in a hot dish, and 
pour over them a sauce made of two tablespoonfuls olive 
oil or butter heated in a saucepan, with one teaspoonful 
white sugar, three dashes of black pepper, one-half tea- 
spoonful salt, a scant teaspoonful made mustard, and 
three tablespoonfuls of vinegar. Boil up once before 
pouring over the tomatoes. 



25 



EGGS. 

EGGS A LA CARACAS. 

Mix a half pound of shaved dried beef with a cup 
of the thick part of canned tomato, two tablespoon- 
fuls of grated cheese, and a teaspoonful of onion juice, 
with salt and pepper. Melt a tablespoonful of butter 
in a saucepan and add the beef. When well blended 
and thick stir in four well beaten eggs and cook just 
long enough to set the eggs. 

EGGS A LA NEWBURG. 

Boil five eggs ten minutes, throw into cold water, 
remove the shells and cut into thick slices. Cook to- 
gether in a saucepan a tablespoonful of butter and one 
of flour, and when these are blended, add a gill of 
cream and a gill of milk. Stir to a smooth white sauce, 
then season to taste with white pepper and salt, and beat 
in gradually the beaten yolks of two eggs and a wine- 
glassful of sherry. Serve immediately with the sliced 
eggs heated in the sauce. 

RICE OMELET. 

Mix one cup of cold boiled rice and a cup of milk 
with the yolks of three eggs, an even teaspoonful of salt 
and a saltspoonful of white pepper ; beat the whites of 
three eggs to a stiff froth, quickly and lightly mix them 
with the other ingredients, pour the omelet into a hot 
pan containing a tablespoonful of butter, and bake until 
set in a hot oven. 

SPANISH OMELET. 

Fry six slices of bacon crisp, then chop in bits. Peel 



26 



and chop two tomatoes and eight mushrooms and mix 
with the bacon. Return to the fat in which the bacon 
was fried, and add a large onion minced fine. Stir over 
the fire for ten minutes taking care that it does not 
scorch. Have ready eight eggs beaten, add to them salt 
and pepper to taste, and six teaspoonfuls of milk. 
Turn the eggs into a pan in which a bit of butter has 
been melted, and cook over the fire until the omelet is 
nearly set. Pour the chopped mixture quickly over the 
omelet, fold and slip on to a hot platter. Serve at once. 

FROTHED EGGS. 

Separate the eggs carefully without breaking the 
yolks ; beat the whites until they are very stiff. Then 
pour them into custard cups, making a place in the cen- 
ter to hold the yolks. Slip one yolk carefully into each 
cup, stand them in a pan of boiling water and cook in 
the oven for about two minutes. Dust them with salt 
and pepper, put a small piece of butter in each one and 
serve immediatelv. 

EGG TIMBALES. 

Six eggs, one-half cup milk, four tablespoonfuls 
grated cheese, pepper and salt to taste, pinch of soda in 
milk. Beat the eggs very light, add the milk, soda, 
pepper and salt, and last of all the cheese. Pour into 
small buttered patty pans, set these in a pan of boiling 
water, and bake in the oven until the egg is firm. Turn 
out on a flat dish, stick a piece of parsley in each, and 
pour drawn butter around them. Eat very hot. 



27 



SHLHDS. 

CHERRY SALAD. 

Remove the seeds from one can white cherries and 
insert filberts. Put on lettuce leaves and serve with the 
following dressing. 

Dressing. — Three eggs, or five yolks, one-half cup 
vinegar, one tablespoonful sugar, one tablespoonful 
butter, one scant teaspoonful mustard, one scant tea- 
spoonful salt. Heat vinegar in double boiler, beat eggs 
very light, add all the other ingredients except salt, 
pour into the hot vinegar and cook until it thickens, 
then add salt. When cold, thin with cherry juice and 
whipped cream. 

CHICKEN SALAD. 

Cut cold boiled chicken into dice about half an inch 
square rejecting all skin. Wash and cut the white part 
of celery into small pieces and throw them into cold 
water until wanted. To every pint of chicken allow 
two-thirds of a pint of celery and a cup and a half of 
mayonnaise dressing. Make a French dressing of one- 
third as much vinegar as oil, and one-half teaspoonful 
of salt and one-quarter teaspoonful of black pepper to 
each tablespoonful of vinegar, sufficient to moisten the 
mixed chicken and celery, and stand aside several hours 
When read}' to serve, mix with the mayonnaise and 
garnish with olives and white celery tips. 



23 



MAYONNAISE DRESSING. 

Put in a deep bowl an even teaspoonful salt, one- 
quarter saltspoonful pepper, a dash of cayenne, the yolk 
of an egg, and if you like it, a half teaspoonful of mus- 
tard ; mix these to a cream, then add salad oil drop by 
drop, stirring constantly until very thick ; then stir in 
very gradually vinegar or lemon juice, until the mayon- 
naise is again liquid ; oil should then be added as be- 
fore, and more vinegar when it thickens, until the de- 
sired quantity is made, the proportion being preserved 
of three times as much oil as vinegar. The yolks of 
three eggs will make a quart of dressing. In case the 
dressing should curdle, begin anew at once with the 
yolk of an egg in another plate, and after stirring it 
well, add by teaspoonfuls the curdled mayonnaise, stir- 
ring all the time, and then finish by adding more oil. 

Mayonnaise for vegetable salads may be made very 
delicate by adding very stiff whipped cream just before 
adding to the salad. 

OYSTER SALAD. 

Cook one quart oysters in their own liquor until edges 
curl, drain the liquor off ; while the oysters are hot, put 
over them one tablespoonful salad oil and two table- 
spoonfuls vinegar. When cold, add one pint celery 
chopped, and serve with lettuce and mayonnaise dress- 
ing. This will serve twelve people. 



29 



BARROW TOMATO SALAD. 

Peel large ripe tomatoes, cut in thick slices, each slice 
being highly seasoned with salt and pepper, and arrange 
in salad bowl. Just before serving, pour over them a 
wineglass of sherry. 

TOMATO JELLY. 

Boil a can of tomatoes twenty minutes with one bay 
leaf, a sprig of parsley, and half a small onion, then 
strain through a sieve. Return the liquid to a kettle and 
add two tablespoonfuls of tarragon vinegar, half a box of 
gelatine which has been softened in a little cold water, 
and add salt to taste. Stir until gelatine is dissolved, but 
do not boil. Turn into a mould, and when it is firm, turn 
on to a bed of crisp lettuce and pour over it a mayon- 
naise dressing. 

VEGETABLE SALAD. 

Boil eight medium sized potatoes, let them cool, then 
cut into dice. Drain two cans French peas and two cans 
French beans, cut one bunch celery very fine, season 
with salt and pepper. One hour before serving, mix 
the salad with mayonnaise dressing. When ready for 
use place on lettuce leaves, and put a spoonful of may- 
onnaise on each portion. This will serve twenty people. 

LETTUCE SALAD DRESSING. 

One teaspoonful salt, two teaspoonfuls pulverized sugar,, 
dash of cayenne pepper, one tablespoonful tarragon vin- 
egar, two tablespoonfuls olive oil. Mix salt, sugar, and 
pepper, and dissolve in vinegar, add oil and stir thor- 



30 

oughly. This quantity is ample for one large head or 
two small ones. This dressing is excellent when grape 
fruit is used with the lettuce, and for watercresses. 

BOILED SALAD DRESSING. 

Beat three eggs well, add six tablespoonfuls of cream 
or milk, six of vinegar, three of melted butter, one tea- 
spoonful of mixed mustard or one-quarter spoonful of 
dry mustard, level teaspoonful of sugar, same of salt, 
dash of cayenne. Cook in double boiler, let come to a 
boil, remove instantly. When cold, pour over cold 
slaw, salad or sandwiches. 

DRESSING FOR COLD SLAW. 

One cup of vinegar, three tablespoonfuls of sugar, one 
teaspoonful of salt, two tablespoonfuls of corn starch, 
butter size of an egg, three-quarters cup of cream or milk, 
one egg, pinch of cayenne pepper. Heat the vinegar, 
beat the other ingredients together except the cream, 
add the vinegar, and lastly the cream. 

HOT SLAW. 

One small head cabbage cut fine, one-half pint sour 
cream, one teacupful weak vinegar, two eggs, two table- 
spoonfuls sugar, butter size walnut, two even tablepoon- 
fuls flour, salt and pepper to taste. Put butter and cab- 
bage in a skillet, sprinkle with flour, salt and pepper, 
and stir until cabbage wilts. Beat eggs, pour in cream 
and vinegar, add to cabbage. Stir until the consistency 
oft hick cream. 



31 



BREHD. 

BAKING POWDER. 

One pound cream of tartar, one-half pound soda, one 
cup flour ; sift all together four times. 

NEW ENGLAND BROWN BREAD. 

To two cups of corn meal and one cup of flour, add 
two cups of sour milk, one-half cup of molasses, one 
heaped teaspoonful of soda and one of salt. Steam two 
hours, browning in a moderate oven. 

BOSTON BROWN BREAD. 

One and a half cups corn meal, one and a half cups 
.graham flour, one-half cup wheat flour, one cup raisins, 
one cup molasses, two cups sour milk or water, one tea- 
spoonful soda. Put in covered tin and steam four hours. 

MARYLAND BISCUIT. 

Three pints flour, one-half cupful lard, one teaspoon- 
ful baking powder, one teaspoonful salt. Add salt to 
flour, rub in lard thoroughly. Moisten with milk 
enough to make a very stiff dough. Beat thirty 
minutes. Bake in a very hot oven twenty minutes. 

SOUTHERN SPOON BREAD. 

Boil one pint milk, into which stir one teacupful 
corn meal, and let stand a few minutes. Then add 



32 



butter the size of an egg, two eggs well beaten, salt, and 
two teaspoonfuls baking powder. Bake twenty or 
twenty-five minutes and serve immediately. 

CORN MEAL GEMS. 

Three eggs, two cups milk, three tablespoonfuls butter, 
two cups com meal, one cup flour, two teaspoonfuls 
baking powder, saltspoonful salt. Work the butter 
and milk into the meal, then add the other materials, 
the flour last. Have your gem pans very hot, and bake 
half an hour in a hot oven. 

GRAHAM BREAD. 

Four cups of graham flour, two and a half cups sour 
milk or butter milk, one-half cup molasses, two teaspoons- 
tuls soda and a little salt ; put in pan, let stand three- 
quarters of an hour, then bake three-quarters of an hour. 

GRAHAM MUFFINS. 

Into and a bowl put one a half pints of graham 
flour, one-half cupful sugar, one teaspoonful salt. Mix 
thoroughly half a pint of flour, one teaspoonful of sale- 
ratus and two teaspoonfuls of cream of tarter, and sift 
into the graham flour. Mix all thoroughly while dry, 
and add two well beaten eggs and one pint of milk. Fill 
muffin pans about two-thirds full and bake in a quick 
oven. 



S3 



MONTGOMERY COUNTY POTATO ROLLS. 

Two cups hot mashed potatoes, one cup shortening, 
two cups milk, one-half cup sugar, one teaspoonful salt, 
three eggs, one yeast cake, and about three quarts flour. 
Mix together the hot potatoes, lard, and sugar with one 
cup of milk, add the salt and the dissolved yeast cake 
with a little flour. Set away to rise. When light, add 
the eggs well beaten, and the other cup of milk. Add 
flour enough to make a soft dough, let rise till very 
light, roll and cut small, then stand away again till very 
light, and bake in a hot oven fifteen minutes. They 
can be made into any preferred shape. 

PARKER HOUSE ROLLS. 

Scald one pint milk, add one heaping tablespoonful 
butter and one even teaspoonful salt. Then stand aside 
until lukewarm. Sift one quart flour into a bowl, mix 
with it one tablespoonful granulated sugar, and one 
cake of yeast dissolved in a little warm water. Stir 
together flour and warm milk, adding more flour as 
required to make a stiff dough. Cover and let stand 
over night. In the morning knead thoroughly, then 
roll out and cut in rounds, then fold together with a bit 
of butter between. Let rise again until very light, and 
bake in a quick oven for fifteen minutes. 

HOT CROSS BUNS. 

Three cups sweet milk, one cup yeast, flour to make 



34 



thick batter. Let this sponge stand over night. In the 
morning add one cup sugar, one-half cup butter, melted, 
one-half nutmeg, one saltspoonful salt. Knead like bis- 
cuit, not too stiff, set to rise five hours ; then work in one 
cup currants washed and dredged with flour, mould in 
round balls set closely in pan, cut two deep gashes in 
top in form of a cross, let rise an hour, rub over while 
hot with beaten egg and sugar, and bake in hot oven. 

FRUIT RUSK. 

Beat two eggs and two-thirds cupful sugar until light, 
add a tablespoonful butter, one quart flour, and one- 
third cupful yeast ; mix into a soft dough with milk. 
When light, knead in one quart more flour. Make into 
small cakes, cut each one open to half its depth, lay in a 
long thin strip of citron, then press together ; on the top 
press three or four raisins. Let them rise, and just before 
baking, brush the tops with a thick syrup made of white 
sugar and water. 

BOSTON TEA CAKES. 

Rub one tablespoonful of butter into two cups of 
flour, sifted, with one-fourth cup of sugar, one level tea- 
spoonful soda, four level teaspoonfuls of cream of tartar, 
and half a teaspoonful of salt. Break in one egg with- 
out beating, and mix with sufficient milk to make a bat- 
ter. Bake in buttered patty pans about fifteen minutes* 



35 



SOUTHERN CORN CAKES. 

To one quart of sweet milk add five cupfuls of white 
corn meal, one teaspoonful of salt, and six well beaten 
eggs ; no baking powder. Batter for corn cakes needs 
more eggs than other kinds and should be quite thin. 

RICE GRIDDLE CAKES. 

One cupful of cold boiled rice, mashed well, two eggs, 
one pint milk, one heaping teaspoonful of baking pow- 
der, one-half teaspoonful salt, and flour enough to make 
a thin batter. 

GEORGIA WAFFLES. 

Two eggs, one pint flour, one and one-half cupfuls of 
milk or cream, butter the size of a walnut, and a salt- 
spoonful salt, to which may be added a scant teaspoon- 
ful of baking powder if one wishes to make assurance of 
lightness doubly sure. Mix the baking powder— if used 
— and the salt well in the flour by sifting, and rub in 
the butter. Beat the eggs thoroughly, add to the milk, 
then to the flour, and beat again until about the consis- 
teney of rather thin paste. Have the waffle irons very 
hot and well greased and bake immediately. 



36 



CHKES, 

ALMOND CREAM CAKE. 

Two cups sugar, half cup butter, four eggs, three cups 
flour sifted with one teaspoonful baking powder, one 
cup cold water, juice and grated peel of one lemon. 
Cream the butter and sugar, add the lemon, the yolks 
of the eggs beaten well, the water, flour, and the whites 
beaten to a stiff froth. Beat hard and bake in jelly 
cake tins. 

Filling. — One cup milk, three teaspoonfuls cornstarch, 
one egg, half cup sugar, half cup almonds, shelled, 
blanched, and chopped fine, one teaspoonful vanilla. 
Heat the milk to boiling, thicken with the cornstarch 
wet in a little cold milk, pour upon the whipped yolk of 
the egg and sugar, and cook all together for ten minutes. 
Take from the fire, and when cool, add the flavoring and 
the almonds. Spread thickly between the layers of 
cake. 

CARAMEL CAKE. 

One cup butter, two cups sugar, three cups flour, four 
eggs, one cup cold water. Beat the whites and yolks of 
the eggs separately, and stir in last one tablespoonful of 
vanilla, and two teaspoonfuls baking powder. Bake in 
jelly cake tins. 

Filling. — Two and a half cups brown sugar, three- 



37 



quarters cup cream, one tablespoonful butter ; cook 
until thick, pour in a dish and whip until cool. Put in 
two tablespoonfuls vanilla and spread on the cake. 

CHOCOLATE CAKE. 

One cup butter, two cups powdered sugar, three and a 
half cups flour, one cup milk, five eggs, the whites of two 
being reserved for the filling, one and a half teaspoonfuls 
baking powder. Beat the butter to a cream ; add the 
sugar gradually, then the eggs well beaten, the milk, 
next the flour, in which the baking powder has been 
well mixed. 

Filling. — Whites of two eggs, one and a half cups 
powdered sugar, half cake chocolate, one teaspoonful 
vanilla. Put the chocolate and six tablespoonfuls of 
the sugar in a saucepan with six spoonfuls of hot water. 
Stir over the fire until smooth and glossy, then add the 
stiffly beaten whites and the remainder of the sugar. 

COCOANUT CAKE. 

Two cups sugar, one cup butter, one cup milk, three 
cups flour, whites of four eggs beaten stiffly, two tea- 
spoonfuls baking powder. 

Filling. — One pound grated cocoanut, whites of two 
eggs, four tablespoonfuls powdered sugar. Beat the 
whites until frothy, then add gradually the sugar, and 
beat until stiff. Spread on each layer of cake with the 
grated cocoanut sprinkled over the icing. Cover the 
outside of cake with icing and cocoanut. 



38 



CREAM LAYER CAKE. 

One cup sugar, one cup milk, two cups flour, butter size 
of an egg, one whole egg and yolk of another (reserving 
the white for icing). Flavor with lemon. In one-third of 
the mixture grate enough chocolate to make it dark ; 
flavor this with vanilla. Bake in jelly cake tins, and 
place the chocolate cake in the middle layer. 

Filling. — Whip half pint thick cream, and add a cup- 
ful of rolled walnut meats, and one cup sugar ; spread 
between layers. Beat the white of the egg for frosting 
on top, over which sift shredded cocoanut. In place of 
nuts, chopped raisins or figs may be used with the cream 
filling. 

COFFEE CAKE. 

Cream three-quarters cup butter, and one and a half 
cups sugar, add two eggs, two and one-half cups flour 
and one heaping teaspoonful baking powder. Grate in 
one nutmeg, and add last one cup strong coffee, beat 
well and bake in moderate oven. 

ENGLISH WALNUT CAKE. 

One and a half cups pulverized sugar, half cup butter, 
three-quarters cup milk, two cups flour, half pound Eng- 
lish walnuts cut fine, one large teaspoonful baking pow- 
der. Cream butter, and sugar, add milk, flour, nuts, 
baking powder and whites of four eggs beaten stiff. 
Bake in three layers. 



39 



Icing, — Whites of two.eggs, confectioners' sugar enough 
to beat up stiff, to spread. Stir in the walnuts. 

FRUIT CAKE. 

Six eggs, five cups sifted flour, one half teaspoonful 
salt, two pounds seeded raisins, one pound currants, one 
pound granulated sugar, half pound butter, half pound 
citron cut fine, half pound figs cut in small pieces, half 
pound black walnut kernels, three gills brandy, one 
teaspoonful each of cloves, cinnamon, nutmeg, allspice 
and baking powder. Cream butter and sugar, beat eggs 
thoroughly and mix with butter, sugar and salt, Then 
add half the flour, to which has been added the baking 
powder, then add the brandy. Have in another bowl 
the raisins, cinnamon, citron, figs, nuts and spices, mixed 
with the other half of the dry flour, to prevent fruit 
from settling to bottom. Then stir all together and 
bake three hours in a pan lined with oiled paper. This 
weighs about ten pounds when done. 

HASTY JELLY ROLL. 

Half cup flour and two even teaspoonfuls of baking 
powder sifted together. Two eggs beaten light, and 
added to one-half cup of sugar ; one-half teaspoonful of 
salt. Bake in a long, narrow pan ; while hot, spread 
with i ell v and roll. 

LEMON CAKE. 

Rub to a cream one cup butter and three cups sugar, 



40 



stir in yolks of five well beaten eggs. Dissolve one tea- 
spoonful soda in one cup milk. Add milk, juice and 
grated rind of a lemon, and the whites of five eggs beaten 
to a stiff froth. Sift in as lightly as possible four cups 
flour. Bake one-half hour in two long pans. 

MINNEHAHA CAKE. 

One and a half cupfuls granulated sugar creamed 
with one-half cupful of butter ; three eggs beaten sepa- 
rately, two teaspoonfuls baking powder sifted in two and 
a half cups flour; three-quarters cupful of cold water. 
Bake in two layers with a boiled icing between. Add 
to the filling one cup chopped raisins. 

ORANGE CAKE. 

One pound pulverized sugar, one-half pound flour, 
nine eggs, one teaspoonful baking powder, grated rind 
&nd juice of one lemon. Beat the eggs separately, very 
light. Sift baking powder with flour. This maKes two 
-cakes of two layers each. 

Filling. — Two and a half cups granulated sugar, whites 
of three eggs. Put one cup boiling water on sugar, and 
boil until syrup threads. Have ready the grated rind 
and juice of one orange, and strain through a cloth. 
Beat whites of eggs very light, pour the boiling syrup 
over them, beating constantly. Add orange juice last. 

RAILROAD CAKE. 

One cup sugar, half cup butter, three eggs, small half 



41 



cup milk, one and a half cups flour sifted with two small 
teaspoonfuls baking powder and a pinch of salt. Add 
one teaspoonful vanilla and a little nutmeg. Place all 
the ingredients in mixing bowl before you touch them, 
flour and everything else ; then beat the whole mass 
until creamy and white. Bake about three-quarters of 
an hour in steady oven. 

CLARIBEL'S SPICE CAKE. 

Two cupfuls flour, two-thirds cup butter, one heaping 
cupful sugar, one-half cup milk, two eggs, one teaspoon- 
ful soda dissolved in a little boiling water, one pound 
raisins seeded and chopped, one teaspoonful ground 
cloves, three teaspoonfuls cinnamon. 

SPONGE CAKE. 

Eight eggs, three-quarters pound pulverized sugar, 
half pound flour, rind and juice of a lemon. Beat the 
yolks of the eggs very light, add the sugar, lemon, and 
stiffly beaten whites of the eggs ; stir in the flour very 
carefully. Bake in bread pans. 

WHITE CAKE. 

Half cup butter, one cup sugar, one and a half cups 
flour, whites of three eggs well beaten, half cup sweet 
milk, one teaspoonful baking powder. Flavor with van- 
ilia or almond. 

SHREWSBURY CAKES. 

Three-quarters pound sugar, three-quarters pound 



42 



butter, one pound flour, four eggs, one nutmeg, one-half 
pound dried currants, wine glass brandy. Drop from 
spoon into pan and bake in quick oven. 

SPICED PUFFS. 

Beat up the whites of eight eggs, add eight tablespoon- 
fuls powdered sugar, with any spices — mace, cinnamon, 
or cloves. Drop from the point of a knife in a little tow- 
ering form upon damp wafer sheets. Bake in a very 
slow oven. 

SOFT GINGERBREAD. 

Three-quarters pound butter, two teaspoonfuls brown 
sugar, five eggs, half cup cream, half teaspoonful soda, 
four and a half cups flour, two teacupfuls molasses. 
Beat the butter and sugar to a cream, add the eggs 
beaten separately. Sift into the flour two tablespoon- 
fuls ginger, one teaspoonful cinnamon, one teaspoonful 
allspice, and add to the other ingredients. Mix the 
soda with the cream, pour into the batter, and into the 
sediment of the soda pour a teaspoonful of vinegar, and 
add just before the cake is put in the oven. 

MOTHER'S JUMBLES. 

One and a half pounds flour, one and a quarter 
pounds granulated sugar, one pound butter, three eggs, 
one nutmeg, one wineglassful sherry, as much soda as 
will lie on the point of a breakfast knife, dissolved in a 
little milk. Cream butter and sugar, add the well 



43 



beaten eggs, mix the nutmeg with the flour, lastly the 
wine, and milk with the soda. Roll out thin and bake 
in a quick oven. 

COOKIES. 

One cup of butter, one cup of pulverized sugar, 
yolks of two eggs, two tablespoonfuls cold water, one 
and a half cups of flour, a little cinnamon or nutmeg, 
one tablespoonful brandy or sherry. Beat .butter and 
sugar to a cream, add well beaten yolks and water, then 
the flour (sifted) and wine. Roll thin and cut with a 
round cutter. After placing in pan, they may be 
sprinkled with granulated sugar or chopped nuts. 

PEANUT COOKIES. 

One and a half cups sugar, three-quarters cup butter, 
one egg, three tablespoonfuls milk, half teaspoonful salt, 
one cup chopped peanuts, flour enough to roll. 

SUGAR COOKIES. 

One cup butter, one and a half cups sugar, two-thirds 
cup milk, one egg, one-half teaspoonful soda, flour ta 
make batter stiff enough to roll. After rolling very thin, 
roll with a creased roller and sprinkle with sugar. 

HERMITS. 

One cup butter, one and a half cups sugar, one cup 
each of currants and chopped raisins, two eggs, one tea- 
spoonful each of cinnamon, nutmeg, and cloves, a scant 
half teaspoonful of soda, flour enough to roll out. Bake 
like cookies. 



44 



PIES. 

PIE CRUST. 

Put the beaten whites of two eggs, a teaspoonful salt, 
three teaspoonfuls of baking powder, and three-quarters 
cup of butter into one quart of flour. Moisten with 
milk using a spoon to mix it. 

APPLE CUSTARD PIE. 

Stir the juice and grated rind of one-half lemon and 
one cupful sugar into one cupful stewed and strained 
apples. One-half teaspoonful grated nutmeg or one tea- 
spoonful cinnamon may take the place of the lemon 
rind if preferred. Mix one cupful of milk thoroughly 
with the apple, and then the beaten yolk of an egg. 
Lastly, stir in the well-whipped white of the egg. This 
filling will make one pie. 

COCOANUT PIE. 

One pint milk, one tablespoonful cornstarch ; cook 
until thickened. When cooled a little, add one cup 
grated cocoanut and three tablespoonfuls sugar. Stir in 
the beaten whites of three eggs. This makes a large 
deep pie. Bake crust before putting in the mixture, 
then return to the oven until the whites of the eggs are 
thoroughly cooked. 

CREAM PEACH PIE. 

Line a pie plate with pastry and fill with halved 
peaches pared and stoned. Sprinkle thickly with sugar, 
and lay over all an upper crust, buttering the edge 
where it touches the lower layer of pastry. Bake quickly. 



45 



While it is still hot, lift the crust and pour a cream into 
it made of a cup of milk, the whipped whites of two 
eggs, a tablespoonful of sugar, and a small teaspoonful 
of cornstarch. This should have been cooked three 
minutes, the milk being heated first in a double boiler, 
and the other ingredients added to this. The mixture 
should be perfectly cold before it is poured into the pie. 

LEMON CUSTARD PIE. 

Beat the yolks of three eggs ; add gradually one cup 
of sugar; beat well, then add one tablespoonful of corn- 
starch, the grated rind and juice of one lemon, and one 
cup of milk. Line a pie plate with pastry, placing an 
extra strip around the rim, pour in the lemon custard 
mixture and bake in hot oven. Beat the whites of the 
eggs to a stiff froth, add three tablespoonfuls powdered 
sugar, beat until stiff and spread over the pie. Sprinkle 
with granulated sugar, put back in oven to brown, one 
minute being sufficient if oven is hot. 

MINCE MEAT. 

Two pounds cooked beef, one pound suet, two pounds 
raisins, one-half pound citron, one pound currants, three 
pounds granulated sugar, one peck apples, one pound 
candied lemon peel, one teaspoonful each ground cloves, 
nutmeg, cinnamon, allspice and mace, three teaspoon- 
fuls salt, juice and grated rind of one lemon and one 
orange, two glasses of any kind of jelly, one pint sherry, 
one pint brandy. 



46 



PUDDINGS. 

BLACKBERRY ROLY POLY. 

One quart blackberries, two cups milk, four cups flour, 
two tablespoonfuls butter, two heaping teaspoonfuls 
baking powder, one-half teaspoonful salt. Make a crust 
and roll it out about a quarter of an inch thick, and 
about three times as long as it is wide. Spread the 
fruit on this and sprinkle it with sugar. Roll up, pinch 
the ends together, and sew up in a cloth that has first 
been wrung out in hot water and well floured. Drop 
into a pot of boiling water and boil hard for an hour 
and a half. Serve with hard sauce. 

BRULEI, OR SWEDISH PUDDING. 

Make a custard of one pint milk, one pint cream, four 
eggs, sugar to taste. When ready to serve, burn sugar 
and pour over the custard. 

CHOCOLATE PUDDING. 

Beat until light and thick the yolks of six eggs and a 
cup of sugar ; add in successive order half a teaspoonful 
vanilla, one-fourth of a pound grated sweet chocolate, 
one cup almonds chopped fine without blanching, the 
well beaten whites of six eggs and half a cup sifted 
bread crumbs in which is mixed a level teaspoonful 
baking powder. Butter well a pudding form, turn into 
it the mixture and bake in a moderate oven from thirty 



47 



to forty minutes. This can also be boiled in a well but- 
tered pudding mould dusted with bread crumbs. It 
will require about an hour and a half of steady boiling. 
Serve with meringue sauce. 

DELICATE INDIAN PUDDING. 

One quart of milk, four heaping tablespoonfuls of In- 
dian meal, four tablespoonfuls sugar, one heaping table- 
spoonful butter, three eggs, one teaspoonful salt. Boil 
the milk in a double boiler; sprinkle the meal into it, 
stirring all the while. Cook twelve minutes stirring 
often. Beat together the eggs, salt, sugar, and a half 
teaspoonful ginger. Stir the butter into the meal and 
milk ; pour this gradually on the egg mixture. Bake 
slowly one hour. 

MARIANNE PUDDING. 

Grate two large cupfuls of stale bread crumbs and 
soften them with a cupful of water ; add the grated 
rind and juice of one orange, two ounces of citron cut in 
small bits, yolks of three eggs, and sugar enough to 
sweeten. Butter six small cups, just before putting the 
puddings in the cups, beat the whites of the eggs to a 
stiff froth, quickly mix them with bread and fruit and 
bake slowly for twenty minutes. Serve hot with cream 
sauce. 

ENGLISH PLUM PUDDING. 

One pound raisins (soaked in wineglassful brandy if 



48 



desired), one pound currants well washed, one pound 
beef suet chopped very fine with two tablespoonfuls 
flour, two ounces citron, quarter of a pound blanched 
almonds sliced, one grated nutmeg, one teaspoonful cin- 
namon, one-quarter teaspoonful cloves, one teaspoonful 
salt, rind and juice of one orange and three lemons, one 
pound brown sugar, and one pound bread crumbs, fine 
and dry. Mix together, add four eggs well beaten and 
a wineglassful of brandy and sherry if desired. Add 
enough milk to moisten. Boil ten hours, but if not used 
same day, boil again two or three hours. Do not open 
the mould after the first boiling. 

SPONGE PUDDING. 

Quarter cup sugar, quarter cup butter, half cup flour, 
five eggs, one pint boiling milk. Mix sugar and flour 
wet with a little cold milk, stir into the boiling milk, 
and cook until it thickens and is smooth ; add the butter, 
and when well mixed stir it into the beaten yolks of the 
eggs, then add the whites beaten stiff. Bake in hot 
oven, the dish standing in a pan of hot water until it 
is very light, but seems solid. Serve with wine sauce. 



49 



PUDDING SHUCES. 

CARAMEL SAUCE. 

Put a cupful sugar and a tablespoonful water into an 
iron pan and stir until the syrup is a clear brown tint ; 
then add a coffee-cupful boiling water and stir until well 
blended. Put in a tablespoonful cornstarch dissolved 
in a little cold water and boil for a full minute, and 
when this is melted the sauce is ready for use. For 
variety, add the juice and grated rind of a lemon, a tea- • 
spoonful vanilla or half a nutmeg. 

CHOCOLATE SAUCE. 

Beat one cup cream until thick, add two tablespoon- 
fuls sugar and a quarter teaspoonful almond extract. 
Dissolve over hot water two tablespoonfuls grated choc- 
olate, and while soft beat into the cream, a little at a 
time. This sauce is excellent with frozen puddings or 
with any of the Bavarian creams. 

HOT CHOCOLATE SAUCE. 

Boil one-half cupful each of sugar and water in a 
saucepan five minutes. Let cool, then stir in four 
ounces Baker's chocolate melted over the teakettle. Add 
one-half teaspoonful vanilla and keep hot until ready to 
serve, then add one-half cup cream or milk. 



50 



COFFEE SAUCE. 

Pour half a pint of boiling hot cream over two table- 
spoonfuls of fine ground coffee. Cover closely and let 
stand fifteen minutes, then strain into a saucepan, 
sweeten, and stir in the yolk of one egg and a scant tea- 
spoonful of cornstarch. Let it come to a boil over a 
medium fire, and when cold add the beaten whites of 
two eggs. Chill before serving. 

CREAM SAUCE. 

Mix together over the fire a tablespoonful each of 
flour and butter, and when they bubble gradually stir 
in a cupful each of milk and water, and sweeten to taste ; 
when the sauce boils grate in a little nutmeg. Serve 
hot. 

HARD SAUCE. 

One-half cup butter beaten until white, add gradually 
one cup powdered sugar and beat to a cream. Grate a 
little nutmeg over the top and set in a cold place until 
ready to serve. 

JELLY SAUCE. 

Put half a tumbler of quince jelly into a saucepan, 
add a tablespoonful lemon juice and four tablespoonfuls 
water, stir over the fire until the jelly is thoroughly 
melted. Strain through a fine sieve and use while hot. 



51 



LEMON BUTTER. 

Three eggs well beaten, one cup sugar, juice of one 
large or two small lemons. Cook until it becomes clear 
stirring briskly all the time. 

MERINGUE SAUCE. 

Boil together half a cup sugar and half a cup water 
until the mixture forms a soft ball when dropped in cold 
water, then turn it slowly over the well beaten whites of 
two eggs. Beat well and flavor with vanilla. 

STRAWBERRY SAUCE, 

Cream together one coffee-cup sugar and piece of but- 
ter size of an egg ; add the white of an egg and stir in 
two cups of mashed strawberries. This is very nice 
with Cottage pudding. 

WHIPPED CREAM SAUCE. 

Stir lightly into one pint of whipped cream the stiffly 
beaten whites of three eggs, two tablespoonfuls pulver- 
ized sugar, and a teaspoonful of vanilla or lemon. 

* WINE SAUCE. 

Rub together one tablespoonful butter and one cup 
powdered sugar, and put into a double boiler. When 
scalding hot and perfectly smooth, add one gill cooking 
sherry which has also been heated. 



52 



DESSERTS. 

STRAWBERRY SHORTCAKE. 

For two medium sized cakes use one pound flour, one- 
quarter pound butter, one pint milk, and two teaspoon - 
fuls baking powder. Sift together the flour, an even 
teaspoonful of salt, and the baking powder; add the 
butter, chopping it into the flour with a knife ; quickly 
stir into the flour enough milk to make a dough which 
can be divided into two cakes. Put them into pie plates 
and bake in a hot oven about twenty minutes. Tear the 
shortcakes apart with a fork and spread with butter, 
then add the strawberries which have been slightly 
mashed and sweetened, dust the cakes with powdered 
sugar and serve with plenty of cream. 

AMBER CREAM. 

Dissolve one-quarter box gelatine in a little cold water. 
Put one pint of milk in a double boiler, heat to the 
scalding point, add the gelatine ; stir in yolks of three 
eggs beaten very light with three tablespoon fuls sugar. 
Cook for a minute stirring constantly. Take off fire and 
add the whites of three eggs beaten to a stiff froth, flavor 
with vanilla and turn into a mould. Serve with whip- 
ped cream. 

JELLIED APPLES. 

Peel a lemon, cut in slices and takeout the seeds ; lay 
in a shallow tin pan and put a pared and cored apple on 
each slice; fill the pan half full of water and bake until 



53 



the apples are tender. Lift them into a glass dish, and 
place the pan with the lemons and water on the stove, 
add half a pound of sugar to each pint of water ; boil 
until it jells, place a slice of lemon on each apple, pour 
the syrup over them and let them get very cold before 
serving. 

CARAMEL PUDDING. 

Beat three eggs until light, and mix with them half a 
cupful of fine sugar and two cofTee-cupfuls of milk. Stir 
well and add a scant teaspoonful vanilla. Butter four 
cups, fill each to the depth of an inch with caramel, and 
divide the above mixture evenly between them. Set the 
cups in a deep pan of boiling water and bake in a hot 
oven for forty minutes. If the oven is very hot cover 
the cups with thick brown paper. Turn the puddings 
out on individual plates, thus allowing the caramel to 
escape and serve as a sauce. 

Caramel. — Put one tablespoonful granulated sugar in 
an iron or granite saucepan, stir it over the fire until it 
melts and begins to burn ; then add one tablespoonful 
boiling water. Let it boil one minute. 

CHARLOTTE RUSSE. 

One quart cream, one-third box gelatine, half pound 
pulverized sugar. Soak the gelatine in a teacup of 
water, then melt it over the fire, dissolve in this the 
sugar. Boil a vanilla bean in half a teacup of milk ; 



54 



add to the gelatine and sugar. While these ingredients 
are being prepared, whip the cream to a stiff froth, and 
when the gelatine and milk are cool, before they begin 
to stiffen, strain into the whipped cream and beat until 
they are thoroughly mixed. Pour into tins lined with 
lady fingers. 

CHOCOLATE BLANC MANGE. 

Moisten four tablespoonfuls cornstarch with one-half 
cupful cold milk ; add slowly one pint hot milk ; cook 
in a double boiler until smooth and thick ; add four 
ounces of chocolate melted over hot water, and one-half 
cupful sugar ; take from the fire and add one teaspoon- 
ful vanilla. Pour this while hot into the well beaten 
whites of three eggs and turn at once into a mould. 
Serve with soft custard made of the yolks of the eggs, 
one quart milk and four tablespoonfuls sugar ; flavor 
with vanilla. 

COFFEE BAVARIAN CREAM. 

One cup strong coffee, one cup cream, half cup granu- 
lated sugar, one-third box Cox's gelatine dissolved in 
small cup cold water. Put gelatine and sugar into 
the hot coffee ; when cool add the cream, whipped. 
Stir carefully until mixed and turn into a mould. Serve 
with sweetened whipped cream flavored with vanilla or 
maraschino. 



55 



ORANGE PUDDING. 

Make a custard of one quart milk, yolks of three eggs 
and half cup sugar, and flavor with vanilla. Peel, 
quarter, and cut in small pieces six oranges, being care- 
ful to reject all the white inner skin. Sprinkle well 
with powdered sugar and put into a baking dish. Pour 
the custard over them, cover the top with a meringue 
made of the whites of the eggs and three tablespoonfuls 
of pulverized sugar, and put in hot oven long enough to 
brown. Put on ice until ready to serve. One-half cup 
cf shredded cocoanut may be added to the oranges if 
desired. 

* PINEAPPLE CREAM. 

Soak small half box of Cox's gelatine in a cup of 
water for half an hour. Cook one can pineapple with 
one cup sugar for ten minutes, stir in the gelatine and 
strain. When cool, whip a pint of cream stiff, beat 
lightly into the gelatine and set away to stiffen. Serve 
very cold. 

PRUNES IN JELLY. 

Two heaping cups of large prunes; wash them well 
and put in a saucepan with one pint water ; cover the 
pan and cook slowly one hour. Meanwhile, soak one- 
half package gelatine with a cup of cold water two 
hours. When the prunes are cooked, take them out 
and remove the stones, return fruit to the liquid, add 



56 



the soaked gelatine, and when dissolved stir in one cup 
sugar and the juice of one lemon. Take from the fire 
and add one cup sherry. When the mixture is cold or 
begins to thicken, stir it so the fruit will be well mixed 
and turn the jelly in a mould. Serve with whipped 
cream or custard. 

PRUNE WHIP. 

One pound prunes, one cup sugar, five eggs. Cook 
prunes until soft, run through colander, add sugar and 
the beaten whites of the eggs. Bake in a pudding disb 
set in a pan of boiling water twenty minutes. Eat 
cold with cream, or custard made of the yolks of the 
eggs. 

THE QUEEN OF TRIFLES. 

Make a custard of the yolks of four eggs, one quart 
milk and one large cup sugar. Boil in a double boiler 
a few minutes and set aside to cool. Beat the whites of 
the eggs to a stiff froth, and stir them into the custard 
after it is cold. Lay in a deep glass bowl a layer of 
macaroons and lady fingers dipped into wine. On this, 
sprinkle some crystallized cherries and blanched almonds ; 
then repeat the layers until dish is filled, putting a very 
small portion iof custard between each two layers, and pour 
remainder of custard over the top. Whip a pint of 
thick cream sweetened and flavored to taste, and put 
spoonfuls of it over top of dish, adding small cubes of 
currant or other red jelly to garnish. Flavor custard 



57 



with vanilla. One half pound nialaga and tokay grapes 
sprinkled between the layers is a delicious addition. 

Quantitjr for above, one-half pound lady fingers, three- 
quarters pound macaroons, one-half pound candied 
cherries, one-half pound almonds weighed in shell. 
This is enough for twelve people. 

WHITE CUSTARDS. 

Heat a pint and a half of cream or milk. Stir the 
whites of four eggs until the}' are mixed, but do not 
whip them to a froth, and beat the hot cream into them. 
Sweeten and flavor the custard, put it into cups set in a 
pan of water, cover them with thick brown paper to 
prevent their browning and bake in a moderate oven. 

MERINGUES. 

Whites of four eggs, one cup granulated sugar. The 
eggs should be fresh and cold. Beat until very light, 
and fold in the sugar. Do not beat after adding the 
sugar, as this will tend to make it spread. It should 
" stand alone." If you have not a meringue board, use 
slightly greased white writing paper placed on shallow 
pans turned upside down. Drop the mixture upon the 
paper in oval mounds of one tablespoonful each. Bake 
in a rather cool oven until hard and colored a delicate 
brown. Watch them very carefully, and when done, 
remove from the paper with a sharp knife ; gently turn 
upside down and scoop out all the soft inside. With 



58 



the underside still upturned, place in the pans, return 
to oven for ten or fifteen minutes. Fill with ice cream, 
or whipped cream sweetened and flavored. 

APRICOT SHERBET. 

One can apricots, one small pint sugar, one quart 
water, one pint cream. Cut the apricots in small pieces, 
or put them through a coarse sieve ; add the sugar and 
water and freeze. When nearly frozen add the cream. 

LEMON SHERBET. 

One quart milk, juice of four lemons, one pound sugar. 
Dissolve sugar in lemon juice, add to cold milk and 
freeze. 

* CAFE PARFAIT. 

One quart thick cream, one gill black coffee, half cup 
pulverized sugar. Add the coffee and sugar to the cream 
and whip the whole to a stiff froth. Turn carefully into 
an ice-cream mould and freeze three hours. 

CHOCOLATE CREAM PUDDING. 

Boil a quarter pound vanilla chocolate in half a pint 
milk, whisking it well until it boils ; dissolve in it two 
tablespoonfuls pulverized sugar. Beat a pint and a half 
cream and three tablespoonfuls sugar to a stiff froth 
while the chocolate cools. When it is cold mix in one- 
half the beaten cream and freeze. Line a plain mould 
with the frozen chocolate (the remainder of the whipped 



59 



cream should have been kept on ice) ; fill up the center 
of the mould with the cream, cover tight, and pack in 
salt and ice for three hours. 

FROZEN PUDDING. 

One quart milk, two tablespoonfuls gelatine, two cups 
sugar, two eggs, a scant half cupful flour. Soak the 
gelatine two hours in water enough to cover it, boil the 
milk, beat the eggs, sugar and flour together, pour the 
boiling milk over them and add the gelatine. Pat this 
mixture in a farina kettle and cook until it thickens, 
but do not let it boil. When cold, add one quart cream, 
half pound candied cherries, half gill sherry, and freeze. 
This makes three quarts. 

MAPLE MOUSSE. 

Whip one quart cream. Break yolks of three eggs 
into a bowl, beat until light, and add gradually one 
cup maple syrup. When they are well mixed, whip 
them slowly into the cream. Pour the whole into the 
freezer can without the dasher, cover, pack in ice and 
salt, and let stand three hours. 

PINEAPPLE SHERBET. 

Cook one pint of pineapple in one pint water for 
fifteen minutes. Strain and add a teaspoonful of gela- 
tine dissolved in a little cold water. Add one cup sugar 
and the juice of one lemon. Strain again and freeze. 



60 



PRESERVES AND PICKLES. 

BRANDY PEACHES 

For one jar, take eight medium sized cling peaches, 
half pound sugar, half cup water. Dissolve sugar in 
water, put in pared peaches and boil until tender. Put 
peaches in a hot jar, and pour over them one-half pint 
best white brandy. Fill up with syrup which has been 
allowed to cool a little. Screw top on jar very securely, 
wrap in paper and keep in cool place. 

SWEET PICKLED DAMSONS. 

To seven pounds damsons, allow three pounds sugar, 
one quart vinegar, one ounce cloves, one ounce cinnamon. 
Put a layer of fruit to a layer of spices ; boil sugar and 
vinegar together, pour over the fruit while hot — pour off 
the second day and scald again. The third day put all 
in together and boil well. 

SWEET PICKLED WATERMELON RIND. 

To five pounds of melon rind, allow two and a half 
pounds of sugar and one quart of vinegar. Heat vine- 
gar and sugar to the boiling point and pour over the fruit 
six times — once on each of six successive days. In the 
last boiling of the syrup, add half an ounce white ginger 
root and a few cloves. "When the syrup boils, put in the 
rind and boil ten minutes ; then put in jars, pour syrup 
over it and cover. 



61 



CABBAGE PICKLE. 

Two gallons cabbage and one peck onions chopped 
very fine, quarter pound celery seed, one gill salt, five 
tablespoonfuls mustard, half pound mustard seed, two 
tablespoonfuls ground pepper, same of allspice, same of 
cloves, one pound brown sugar, one gallon vinegar. 
Boil all together until it thickens. 

CHILI SAUCE. 

Fifty ripe tomatoes, twenty-five onions, twelve green 
peppers, one bunch celery. Chop fine, and add one 
gallon vinegar, three cups sugar, one tablespoonful each 
of allspice, cloves, cinnamon, mace, and two tablespoon- 
fuls salt. Boil two and a half hours. 

CHOW-CHOW. 

One quart large firm green cucumbers, cut in rather 
thick slices and these slices cut in half; one quart small 
encumber pickles not over two inches in length, one 
quart white button onions, one quart green tomatoes 
sliced and cut in pieces. Measure the sliced tomatoes 
and cucumbers after they are cut up, heap the measure 
of onions and little cucumbers, and add to the whole one 
large cauliflower divided into little flowerets, and four 
large green peppers cut into coarse bits. Lay all these 
ingredients into a brine made of a cup of salt to one 
gallon cold water, for twenty-four hours. Then scald in 
the same brine, and drain them. Make a paste of one 



62 



^up flour, six tablespoonfuls ground mustard, one of 
tumeric, with a little vinegar. Add a cupful of sugar, 
and enough vinegar to make two quarts in all. Let 
this mixture boil until it is smooth and thick, stirring 
all the time to avoid burning. Add the pickles while it 
is hot, and the chow-chow is done. It is good at once, 
but better after standing a little while. 

GLENBURN CUCUMBER PICKLES. 

To one quart gherkins, allow one cup salt, and 
water to cover. Let stand over night, then drain and 
wipe dry. Place in jars with layers of onions shredded 
fine, with three tablespoonfuls each of whole mustard 
seed, and celery seed. Place pieces of horse radishion top 
when cans are full. Boil two quarts vinegar with one 
pound sugar, a little cayenne, and a teaspoonful pulver- 
ized alum, pour over pickles while hot and seal the 
jars. Pickles are ready for use in about four months. 

TOMATO CATSUP. 

To one bushel tomatoes, allow three-quarters pound 
salt, two quarts vinegar, one and a half pounds brown 
sugar, one ounce whole cloves, one ounce cayenne, two 
small boxes mustard, one ounce celery seed, quarter 
pound whole black pepper, quarter pound whole allspice. 
Skin the tomatoes and put all the ingredients into a 
kettle, and boil four or five hours. Strain through 
sieve. 



63 



SPICED GRAPES. 

To seven pounds sweet grapes, allow three pounds 
sugar, one tablespoonful cinnamon, one of cloves, half 
teacupful vinegar. Pick grapes from stems, wash and 
weigh, pop the pulps from the skins, putting them in 
separate bowls. Cook the pulps until seeds are free, 
then rub through a sieve; add the skins to the juice and 
cook until the skins are tender, then add sugar and other 
ingredients and cook until quite thick. Pour into 
glasses. This is delicious with meats. 

GRAPE JUICE. 

Ten pounds Concord grapes weighed after they are 
picked from stems. Wash, and boil in two quarts water 
until they burst. Drain but do not squeeze. To four 
quarts juice, take one pound sugar, boil three minutes, 
skim and bottle. Seal while hot. This must all be 
done the same day, as the juice will not keep. 



64 



CHNDIES. 

CHOCOLATE CARAMELS. 

Three cups granulated sugar, one-quarter pound choc- 
olate, one cup milk, one tablespoonful butter, one tea- 
spoonful vanilla. Boil sugar, chocolate, milk and but- 
ter twenty minutes, remove from stove, add vanilla, 
and beat until it begins to thicken. Pour into buttered 
pans and when partly cool cut in squares. 

CHOCOLATE CHESTNUTS. 

Boil large French chestnuts until tender, but not long 
enough to fall apart : remove from fire, drain and set 
aside to cool. Make a rich syrup of sugar and water, 
adding unsweetened chocolate until colored and flavored 
to taste. A little vanilla added at the last is an im- 
provement. Dip the nuts into the syrup one by one, 
and put on oiled paper to harden. 

FUDGE. 

Two large cups sugar, one small cup milk, piece but- 
ter size of a hickory nut, one square chocolate. Cook all 
together until it balls when dropped into cold water, 
remove from fire and stir until it begins to harden, then 
pour in buttered pans. Stir the fudge constantly while 
cooking. 



65 



JERUSALEM CANDY. 

One ounce sheet gelatine, one pound sugar, grated 
rind and juice of one large orange, grated rind and juice 
of one and a half lemons, one cup chopped nuts. Cover 
gelatine with half a cup of cold water, let it soak until 
soft. Add half a cup of water to sugar, and when it 
comes to a boil, add gelatine and boil twenty minutes. 
Take from the fire and stir in the nuts and fruit juice. 
Turn into a pan wet with cold water and set to cool. 
When hardened cut into cubes and roll in confectioners' 
XXX sugar, when it will be ready for use. 

MAPLE CREAM FUDGE. 

One pound maple sugar, half pint cream. Break the 
sugar in small pieces, add the cream and cook until it 
balls quickly in cold water. Have one pound pecans 
picked out in large pieces and spread in buttered tins. 
Pour the cream over and mark in squares. 

PEANUT CANDY. 

One cup New Orleans molasses, one cup granulated 
sugar, one tablespoonful butter, three tablespoonfuls 
vinegar. Cook all together until it hardens when 
dropped into cold water, then add five pints peanuts 
(measured before shelling). Roll out very thin in a hot 
greased pan and set away to harden. 



66 



ORANGE STRAWS. 

Take the peel of three oranges and cut with scissors 
in strips about two inches long and a quarter inch wide. 
Cover with two quarts water and put over fire to boil 
gently three hours, changing the water two or three 
times. Drain through colander, and put the peel in a 
syrup made of two cups granulated sugar with just 
enough water to moisten, and let boil until the peel is 
well candied — about two hours. Put on a platter, dust 
well with powdered sugar and set away to harden. 



CHEESE STRAWS. 

Mix one cupful of grated cheese (Parmesan is the 
best) with one cupful of flour, one-half teaspoonful of 
salt, a pinch of cayenne pepper. Add enough cream or 
milk to enable you to roll the paste, cut in strips any 
desired length, put them in tins and bake in quick 
oven five or ten minutes. 



GLAZED ALMONDS. 

Blanch and dry one cup shelled almonds. To one 
cup sugar, add a half cupful water, and boil about ten 
minutes ; then drop in the almonds, and continue the 
boiling till the nuts turn a pale yellow, then remove 
quickly from the fire and stir until the syrup sugars. 
They are then spread to cool on waxed paper. Serve 
like* salted almonds. 



67 



BANANA CUP. 

Rub the pulp of three not over-ripe bananas through 
a fine wire sieve. Add the grated rind of half a large 
lemon, and the juice of one lemon and one orange; 
pour over this half a pint of boiling water and put in a 
cool place for several hours. When quite cold, stir well 
together, sweeten to taste, add a wine glassful sherry, a 
siphon of soda water and a large lump of ice. 

CHAMPAGNE PUNCH. 

Two quart bottles American champagne, three bottles 
hock, one 1 gill curacoa, one lemon, one orange sliced 
thin, sweeten to taste. About fifteen minutes before 
serving, put in a lump of ice, about one or two pounds. 
This is sufficient for twenty-five people. 

GRAPE JUICE CUP. 

One pint grape juice, one quart Apollinaris water, 
juice of four lemons, one bunch fresh mint. Sweeten to 
taste. 

OYSTER COCKTAILS. 

Two teaspoonfuls tomato catsup (or one of walnut 
and one of tomato), one teaspoonful lemon juice, one 
large pinch salt, one small pinch pepper, five drops of 
tabasco sauce. This quantity for each glass, in which 
put five small oysters. Boston brown bread cut thin, 
buttered and sprinkled with chopped watercress or 
parsley is a good accompaniment. 



68 



ODDS AND ENDS. 

A good blackberry cordial for medicinal use is made 
by mashing the berries and stewing them for a few 
minutes. When cool, strain through cheese cloth. To 
every quart of juice, add a half pound of granulated 
sugar, quarter ounce each of nutmeg, allspice and cin- 
namon. Boil all together fifteen minutes, and when 
cool, stir in a half pint of French brandy and seal up 
in bottles. 

When oatmeal gruel is needed in the sick room, use 
the coarse oatmeal, pound it well, put in a bowl and fill 
the latter with cold water. Stir the meal, allow it to 
settle, and pour off the water. Repeat this process three 
times, the water thus obtained being the gruel. Boil it 
fifteen minutes, season, strain, and mix with it a teacup- 
ful of hot cream. Serve with crisp toast. 

Rock and R} T e for cough. — Eight ounces rock candy, 
one ounce pure glycerine, one-half ounce gum arabic, 
one pint good whisky. 

Thick, sour cream may be seasoned with salt and pep- 
per, beaten up a little to make it light, and used as a 
dressing for lettuce or cabbage. 

Soak pieces of brown paper in saltpetre-water and 
allow them to dry. When there is sickness in the 
house and you desire to change the air of the sick room, 
put a piece of the paper in a tin pan, lay a handful of 
dried lavender flowers upon it and apply a match. The 
aroma is particularly refreshing. A few drops of oil of 



69 



lavender poured in a glass of very hot water will purify 
the air of a room almost instantly. 

Javelle water should always have a place in the laun- 
dry. It is made by dissolving one pound of sal-soda in 
one quart of boiling water. Dissolve one-half pound 
chloride of lime in two quarts of cold water. Let the 
mixture settle, pour off the clear liquid. Mix this with 
the dissolved soda, bottle and keep in a dark place. To 
remove stains from white goods, dilute the Javelle 
water with the same quantity of cold water, soak the 
articles in this over night, then rinse thoroughly in 
several clear waters, and finally in diluted ammonia 
water. Javelle water removes almost all stains and all 
colors, therefore should not be used on colored articles. 

A fine carpet cleaner is made by the following formula ; 

Three bars Ivory soap (large size), one ounce ammonia, 
two ounces glycerine, two ounces borax, five gallons 
water. Boil one gallon water, shave soap very fine and 
add the other ingredients. Boil the remaining four 
gallons of water and add last. Let stand over night. 
Apply to carpet with scrubbing brush and rinse off with 
cloth and hot water. Do not use carpet or rugs until 
dry. 



ACKNOWLEDGMENT. 



The recipes marked with a * are 
reprinted by courtesy of Mrs. Rorer and 
her publishers. 



I N D EX. 



Acknowledgment ...... 70 

Almonds, Glazed 66 

Banana Cup 67 

Blackberry Cordial 68 

BREAD. 

Baking Powder ...... 31 

Boston Brown ....... 31 

Boston Tea Cakes 34 

Cornmeal Gems 32 

Fruit Rusk 34 

Georgia Waffles 35 

Graham 32 

Graham Muffins 32 

Hot Cross Buns 33 

Maryland Biscuit 31 

New England Brown Bread . 31 

Parker House Rolls 33 

Potato Rolls 33 

Rice Griddle Cakes 35 

Southern Corn Cakes .... 35 
Southern Spoon Bread ... 31 

CAKES. 

Almond Cream 36 

Caramel 36 

Chocolate 37 

Cocoanut 37 

Coffee 38 

Cookies 43 

Cream Layer 38 

English Walnut 38 

Fruit 39 

Hasty Jelly Roll 39 

Hermits 43 

Jumbles 42 

Lemon 39 

Minnehaha 40 

Orange 40 

Peanut Cookies 43 

Railroad 40 

Shrewsbury ....... 41 

Soft Gingerbread 42 

Spice 41 

Spiced Puffs 42 

Sponge 41 

Sugar Cookies 43 

White 41 



CANDIES. 

Chocolate Caramels .... 64 



Chocolate Chestnuts .... 64 

Fudge 64 

Jerusalem 65 

Maple Cream Fudge .... 65 

Peanut 65 

Carpet Cleaner 69 

Champagne Punch 67 

Cheese Straws 66 

DESSERTS. 

Amber Cream 52 

Apricot Sherbet 58 

Cafe Parfait 58 

Caramel Pudding 53 

Charlotte Russe 53 

Chocolate Blanc Mange ... 54 
Chocolate Cream Pudding . 58 
Coffee Bavarian Cream . ... 54 

Frozen Pudding 59 

Jellied Apples 52 

Lemon Sherbet 58 

Maple Mousse 59 

Meringues 57 

Orange Pudding 55 

Pineapple Cream 55 

Pineapple Sherbet 59 

Prunes in Jelly 55 

Prune Whip 56 

Queen of Trifles ...... 56 

Strawberry Shortcake ... 52 
White Custards 57 

EGGS. 

A la Caracas 25 

A la Newburg 25 

Frothed 26 

Rice Omelet 25 

Spanish Omelet 25 

Timbales 26 

FISH. 

Baked Blue 8 

Boston Fish Balls 8 

Clam Chowder 8 

Court Bouillon 9 

Creamed Oysters 11 

Deviled Crabs 10 

Escalloped Oysters 12 

Fish Chowder ....... 9 

Lobster a la Newburg . . . 11 
Panned Oysters 12 



Indian Timbals iO 

Pickled Oysters 13 

Scalloped 13 

Scalloped Clams 9 

Shad Roes in Ambnsh ... 14 

Smelts on Toast 14 

Stewed Oysters 13 

Grape Jnice Cnp 67 

Javelle Water 69 

MEA r iS. 

Beef Loaf ....... 15 

Boudins 16 

Calf's Tongue . 16 

Chicken Croquettes 17 

Chicken Terrapin 18 

Chicken with Rice 18 

Ham Patties 17 

Jellied Chicken 18 

Rolled Steak 15 

Sweetbreads and Mushrooms. 16 

Veal Loaf 15 

Oatmeal Gruel , 68 

Orange Straws 66 

Oyster Cocktails 67 

PIES. 

Apple Custard 44 

Cocoanut 44 

Cream Peach 44 

Lemon Custard 45 

Mince Meat 45 

Pie Crust 44 

PRESERVES AND PICKUES. 

Brandy Peaches 60 

Cabbage Pickle 61 

Chili Sauce 61 

Chow-chow 61 

Cucumber Pickles 62 

Grape Juice 63 

Spiced Grapes 63 

Sweet Pickled Damsons . . 60 
Sweet Pickled Watermelon 

Rind 60 

Tomato Catsup 62 

PUDDINGS. 

Blackberry Roly Poly ... 46 

Brulei 46 

Chocolate 46 

Indian 47 

Marianne 47 

Plum . . .< 47 

Sponge 48 



PUDDING- SAUCES. 

Caramel 49 

Chocolate 49 

Coffee .... .... 50 

Cream 50 

Hard 50 

Hot Chocolate 49 

Jelly 50 

Lemon Butter 51 

Meringue 51 

Strawberry 51 

Whipped Cream 51 

Wine 51 

Rock and Rye 68 

SALADS. 

Barrow Tomato 29 

Cherry 27 

Chicken 27 

Dressing, Boiled 30 

Dressing, Cold Slaw .... 30 
Dressing, Lettuce Salad ... 29 

Dressing, Mayonnaise 28 

Hot Slaw 30 

Oyster 28 

Tomato Jelly 29 

Vegetable ... 29 

SAUCES. 

Bechamel 20 

Brown Mushroom 20 

Cranberry Frappe 20 

Chestnut 20 

Cream, with Mushrooms . . 21 

Currant Jelly 21 

Mint 21 

Tomato 21 

SOUP. 

Black Bean 5 

Corn 6 

Cream of Celery 6 

Parker House Tomato ... 7 

Potato 6 

Stock 5 

Tomato 7 

VEGETABLES. 

Asparagus Rolls 22 

Baked Squash 24 

Cauliflower au Gratin ... 22 

Deviled Tomatoes 24 

Macaroni, Tomato Sauce . . 22 
Potatoes, Hashed Brown . . 23 
Potatoes, Stuffed . . . • . . 23 

Potatoes, Sweet 23 

Weights and Measures .... 4 



APR/0- 1902 



APR 10 1902 



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